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Sourdough Starter

Total Time

240hrs

Prep

240 hrs

Cook

0 mins

Here is an excellent Sourdough Starter that you can use to add rich flavor to bread and rolls. This starter takes time to mature, but the taste is well worth the wait. Nothing beats the tang and chewy texture of sourdough bread, especially when it comes straight out of your own oven. From its firm crust to its soft interior, this bread is in a class of its own.

Reviews

Most Helpful

Sourdough Starter

35

This did not turn out like I expected it to. It is not a sourdough bread, so do not be deceived. The finished loaf actually has a sweet fermented taste to it rather than the typical sourdough taste (not to mention the use of store bought yeast to start the process). If you are looking for the authentic sourdough taste this is not for you. However if you are just looking for a recipe with a different, somewhat unique flavor, it is not a bad tasting bread. Overall, I'm not sure if the taste is worth the long process it takes to make it, but if you have a lot free time, go for it.

This is not sourdough. Sourdough uses wild yeast that occurs in nature. This recipe calls for "active dry yeast" which is the wrong yeast. In fact that type of yeast will die in a sourdough culture. To make sourdough you use flower and water and time, NOTHING ELSE. <br/><br/>Sourdough starter has a Lactobacillus culture in symbiotic combination with yeasts. It produces vinegar and alcohol that KILLS OFF the active yeast. <br/><br/>Active yeast is Brewers yeast, or Saccharomyces cerevisiae. Sourdough is Saccharomyces exiguus. These are completely different species. <br/><br/>Any and all recipes that use store bought yeast OR NOT SOURDOUGH. They are no more sourdough than what you get at the grocery store, bread with vinegar added, and labeled sourdough.

This was easy to make, I followed the directions to the letter, however I wasn't sure when you could start baking with the starter. So I waited until the 6th day. I used recipe Sourdough Bread to make my first sourdough bread. I have to admit I was a bit skeptical at first and a little leery about trying it out but I'm glad I did. The only thing that I think could have been different is that it could have been a little more sour tasting but that could probably be fixed by just allowing it to sit in the fridge a couple of days longer to achieve the sour taste. Since I still have some starter leftover I will make some more in about 4 days. Either way it's a great recipe, even my mom enjoyed it, but that's probably because it wasn't too sour.